When you’re ready to make the crackers, combine the flax with the water and allow to sit for 20 minutes until liquid is absorbed.
Put the almonds, flax, rosemary, and salt in a food processor. Process until you have a fine crumb.
Spread the mixture on large silicone mat or piece of parchment in as thin a layer as possible. Lay a piece of parchment on top and roll it out. The thinner you roll it out, the crisper your crackers will be. Cut into rectangles.
Bake in a 300 degree oven for about an hour, until lightly browned. They’ll crisp as they cool.
Notes
Storing leftovers: Store leftovers in an airtight container.
Variations: You can sub any nut for the nuts, and use a different herb or spice. Basil and parsley would work well.